Baked with lemon, onions, garlic, and butter. Will definitely have to try these out after my trip next week. That launch looks awfully familiar maybe I'll see ya out there!
Spade L Ranch seafood seasoning (Safeway/Albertsons meat counter area) on the Traeger @ 275 or medium for switch model. Use Alder pellets. When you run out of Kokanee do the same to your salmon.
My favorite way, and it sounds complicated but isn’t, is to zest and orange and add it to melted butter. Add dill and simmer until butter is infused. Skim any large pieces of the zest and then add brown sugar Cedar plank, skin side down and grille until opaque throughout. You can substitute lime or lemon and a pinch of seasoning salt if preferred.
My husband and BFF went kokanee salmon fishing for couple days and came back today. They smoked couple dozen and froze some. This morning’s fresh catch was pan fried with your recipe! Squeeze some lemon, that was perfect!!
Fave is on the campfire man. I like a little lemon and lemon pepper with a bit of dill. Some sweet butter. Hobo style, wrapped in foil while drinking beer with the pals.
Thanks for the great ideas Cameron! You sure did that like a master chef lol...I love experimenting with new seasonings ideas each time my fish hit the grill
My favorite kokanee is delicious!!! Brush fillets lightly with olive oil, sprinkle on some "Salmon Magic" by chef Paul Prudhomme and throw em on the Traeger... Fantastic!!!
Looks like the fish are decent size again this year. Be up there for a few days next week. Looking forward to kokanee, eggs, and hash browns for breakfast!
1/4 cup soy sauce, 1/4 cup brown sugar, and half a lemon. Paint your fillet and bake at 450 for 20 to 30 minutes. Squeeze the other half of lemon fresh out of the oven.
Used to use grouper but u could use cod or other fillet fish no bones one fillet down I casserole dish. Get a lobster cook it mix it up with belles stuffing mix put on the side of fillet
I was told just use soy sauce soak it in the soy for 10 minutes then 10 minutes or so broiled. Apparently the guy I fished with said his wife and him have tried so many ways and like this the best
Great video.. I'm a huge fan. You are awesome! So... pin bones... you don't take them out... I can't STAND bones.. one bone and my meal is ruined. I have Kokanee in my freezer about this size.. but don't know how to get the most out of them without the pin bones. Do they disappear or something? I see them as soon as you take a bite .. they are there.
Don’t under sell your cooking abilities and technique when it comes to cooking salmonids (Kokanee, sea run Salmon and trout)!! Technique wise, many people start skin side down when pan frying. Flesh down accomplishes two things..... 1st is that it reduces the fishy flavor as that comes from the skin side and 2nd as you mentioned, the skin/fat side can take the brunt of the heat without drying the flesh. Well done and hats off👍
What’s your favorite way to cook kokanee?! Drop a comment! 💬👇
Lemon, pepper, fresh dill, fresh garlic, butter.
Baked with lemon, onions, garlic, and butter. Will definitely have to try these out after my trip next week. That launch looks awfully familiar maybe I'll see ya out there!
Spade L Ranch seafood seasoning (Safeway/Albertsons meat counter area) on the Traeger @ 275 or medium for switch model. Use Alder pellets. When you run out of Kokanee do the same to your salmon.
My favorite way, and it sounds complicated but isn’t, is to zest and orange and add it to melted butter. Add dill and simmer until butter is infused. Skim any large pieces of the zest and then add brown sugar
Cedar plank, skin side down and grille until opaque throughout.
You can substitute lime or lemon and a pinch of seasoning salt if preferred.
My husband and BFF went kokanee salmon fishing for couple days and came back today. They smoked couple dozen and froze some. This morning’s fresh catch was pan fried with your recipe! Squeeze some lemon, that was perfect!!
Brined and smoked is by far my favorite.
Fave is on the campfire man. I like a little lemon and lemon pepper with a bit of dill. Some sweet butter. Hobo style, wrapped in foil while drinking beer with the pals.
That Kokanee looks amazing on the grill.
Thanks for the great ideas Cameron! You sure did that like a master chef lol...I love experimenting with new seasonings ideas each time my fish hit the grill
My favorite kokanee is delicious!!! Brush fillets lightly with olive oil, sprinkle on some "Salmon Magic" by chef Paul Prudhomme and throw em on the Traeger... Fantastic!!!
Just caught some for the first time yesterday!! Thanks for the cooking tips :-)
Looks like the fish are decent size again this year. Be up there for a few days next week.
Looking forward to kokanee, eggs, and hash browns for breakfast!
Johnny's seasoning has an Atlantic salmon seasoning. I no longer can find it in the store, but I get it on line off their website. Amazing!
I tried your pan fried recipe, and it turned out yummy! Thanks 😊
Pump to try and fish for them for the first time! Fish looks Delicious! Nice video
My favorite Kokanee recipe is garlic powder, light garlic salt, then lemon pepper, barbecued 5 to 6 min skin side down, medium hot grill.
Dang!! That jalapeño dip sounds outstanding So gonna hit that with a fork 😉🥃🇺🇸
Use that carass & head for soup. It's really good.
That's Lookout reservoir.... You need to stay the hell out of my fishing spots.
1/4 cup soy sauce, 1/4 cup brown sugar, and half a lemon. Paint your fillet and bake at 450 for 20 to 30 minutes. Squeeze the other half of lemon fresh out of the oven.
I don’t eat fried foods very often but this looks addicting.......lol
Used to use grouper but u could use cod or other fillet fish no bones one fillet down I casserole dish. Get a lobster cook it mix it up with belles stuffing mix put on the side of fillet
SORRY. Put other fillet on top wrap in bacon add lemon lime and orange slices bake @ 350 until looks perfect. That with a cold beer HEAVEN🐟🐟🐟
Light brushing of mayonnaise and fresh chopped dill then put it on the grill
Going to try the artichoke dip on kokanee now.
Dijon mustard, bake them a quick broil.
I was told just use soy sauce soak it in the soy for 10 minutes then 10 minutes or so broiled. Apparently the guy I fished with said his wife and him have tried so many ways and like this the best
good lookin grub.
Be careful with removing the head depending on where you live cause where I live you have to keep the head tail and skin on until you get home.
microwave the butter first so when it melts it doesnt pull the seasoning off the fish and covers it evenly
I Need catch them first;)....and they good just in flower butter and garlic in pan.so about that catching how deep
Johnnys all the way
Do you bleed them when caught like salmon and steelhead or just straight into the ice bath?
Cory Sceva Always bleed them.
Addicted Fishing you do bleed them I have never seen any one bleed a Kokanee?
Grilled in a tin foil pouch with butter and lemon juice
Great video.. I'm a huge fan. You are awesome! So... pin bones... you don't take them out... I can't STAND bones.. one bone and my meal is ruined. I have Kokanee in my freezer about this size.. but don't know how to get the most out of them without the pin bones. Do they disappear or something? I see them as soon as you take a bite .. they are there.
Don’t under sell your cooking abilities and technique when it comes to cooking salmonids (Kokanee, sea run Salmon and trout)!!
Technique wise, many people start skin side down when pan frying. Flesh down accomplishes two things.....
1st is that it reduces the fishy flavor as that comes from the skin side and 2nd as you mentioned, the skin/fat side can take the brunt of the heat without drying the flesh.
Well done and hats off👍
Cam pretending he likes fish lol
What kind of filet knife is that
Gerber Salt RX
www.gerbergear.com/Activity/FISH/Controller-6-Salt_31-003557
every one i know that says there a bad cook makes great tasting food!!!! Go Figure.Try Cornmeal instead of crumbs .Sweat taste
This was not a catch and cook video this was a cook the catch video
Your dry wet dry needs a lil work but solid recipes oh and skin down first..
Couldn’t you just eat the skin and scales like a trout? Or do Kokanee have scales like a bass?
No rod No reel You could if you like that.
Smoked...
you only showed the COOK , and not the Catch, so Its not a catch and cook video
Next time just grill them healthier
Step #1, do NOT clean the fish in your kitchen sink. Unless you like your home smelling like rotting fish.
What about the pin bones?